Roasted Brussels Sprouts And Carrots Food

ROASTED CARROTS AND BRUSSELS SPROUTS

Steps:

• Steam the brussels sprouts& carrots so they are about half cooked.
• Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
• Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

ROASTED BRUSSELS SPROUTS AND CARROTS

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

ROASTED COD WITH CARROTS AND BRUSSELS SPROUTS

Steps:

• Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.
• Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Grease an 11" x 7" baking sheet with extra virgin olive oil.
• Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.
• Toss well, evenly coating all the vegetables with the seasonings and oil.
• Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet.
• Place on the middle rack in the oven and bake for 35 to 40 minutes.

THYME AND GARLIC ROASTED POTATOES, BRUSSELS SPROUTS AND CARROTS

Steps:

• Preheat oven to 220 Degrees Celsius Line large roasting pan (you may need 2) with baking paper.
• Mix all ingredients (except garlic) together and spread vegetables over the trays in a single layer.
• Roast for 20 minutes.
• Add garlic and roast a further 20 minutes until golden and tender.

BRUSSELS SPROUTS AND CARROTS

Steps:

• Pam a skillet.
• Cook the onions and garlic in a skillet over medium heat until softened.
• Add the sprouts, carrot, thyme and water to this and cook until water has evaporated.
• Then add the bell pepper, salt, and pepper, and saute an additional minute.

ROASTED WINTER VEGETABLE TRIO

Steps:

• Heat oven to 400ºF.
• Toss vegetables with dressing and crushed pepper; spread onto rimmed baking sheet.
• Bake 15 min.
• Stir in nuts. Bake 20 min. or until potatoes are tender.

ROASTED CARROT, BRUSSELS SPROUT, AND CRANBERRY SALAD

Steps:

• Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.
• Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

ROASTED BRUSSELS SPROUTS WITH GARLIC BUTTER AND PARMESAN

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7.
• In a large mixing bowl, season the sprouts and toss with the olive oil.
• Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10-15 minutes, or until the sprouts have softened underneath and coloured on top.
• Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp.
• Sprinkle over the parsley and lemon juice, stir well and serve straight away.